Grilled Eggplant Sandwich

Grilled Eggplant Sandwich
Photo by Scott Phillips

Ingredients

  • Salt
  • Olive oil
  • 1 large globe eggplant (about 2 lb.)
  • 4 thin slices provolone cheese
  • ¾ cup loosely packed fresh basil leaves
  • Scant ½ cup extra-virgin olive oil
  • 1 Tbs. pine nuts
  • + 7 more ingredients
    • 1-½ tsp. minced garlic
    • 8 slices country bread
    • 8 slices ripe tomatoes
    • ½ tsp. fresh thyme leaves
    • 1 bunch arugula, rinsed and dried, stems trimmed
    • 2 Tbs. red-wine vinegar
    • Salt to taste

In a food processor, combine the basil, thyme, garlic, pine nuts, and vinegar. Process until finely chopped, scraping down the sides as needed. With the machine running, slowly add the olive oil in a thin stream. Adjust seasonings if needed. Partially peel the eggplant lengthwise, leaving 1/2-i...

View full recipe at Fine Cooking

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